+ GO TO THE LOCAL FOOD MAIN PAGE.
+ GO TO THE NEXT ‘LOCAL FOOD’ SECTION: MAIN DISHES.

Stewed Maltese Rabbit in Malta

Contributed by Marco Attard (whl.travel Malta)

A favourite local dish is stewed Maltese rabbit. Basically, the marinated rabbit is first fried in garlic and some olive oil, after which red wine and bay leaves are added. It is left to simmer for about an hour until the meat is tender and succulent.

Learn more about food and cuisine in Malta.

Tuo-Zaafi in Northern Ghana

Contributed by Marian Thompson (whl.travel Ghana)

You will find both continental and local dishes in many restaurants and chop bars all over Ghana. It is, however, important that you at least taste the myriad of wonderful local dishes in the northern part of Ghana. The main local dish we have in this region is call tuo-zaafi (TZ), made with corn flour and cassava flour and accompanied by a variety of soups, such as ayoyo or bra (dry okra soup or fresh okra soup). TZ is normally eaten at dinner.

Learn more about food and cuisine in Ghana.

Sancocho de Pescado in Margrita, Venezuela

Contributed by Melissa Gonzalez Llovera (whl.travel Venezuela)

In Margarita, the main dish is sancocho de pescado, a really tasty soup of fish and tubers.

Learn more about food and cuisine in Venezuela.

Tagine in Marrakech, Morocco

Contributed by Anna Harvie, (Marrakech Urban Adventures)

It sounds like a bit of a cliché to say that my favourite local food is tagine, but it is true. There is so much variety in a tagine. Seeing the pots lined up on coals in the local restaurants, slow cooking all morning in preparation for the lunchtime rush just makes me hungry!

Generally most local restaurants will serve ‘Berber’ tagine, which is a slow-cooked stew of lamb or chicken with potato, carrot, pumpkin and beans; or ‘Kefta’ tagine, which is meatballs cooked with egg or tomatoes and onions. At fancier restaurants, you can get different tagines – chicken, olive and preserved lemon is a favourite, along with beef and caramelised onions, or prunes, almonds and apricots. If you go to the coast, the tagines become seafood – fish and vegetables or calamari and a bit of chilli.

Tagines are supposed to be a communal meal, so you order one big one for the whole table and dig in with bits of bread that you use to scoop up all the meat and vegetables and then sop up the juices – no forks allowed!

In Morocco there’s a lot of mixing of sweet and salty, which always ends in delicious meals, but there is really no limit to what you can put in a tagine. It is however the spices that make it special – lots of cumin, paprika, turmeric and coriander. The old women cooking the tagines always know the perfect mix to put in their pots.

Another local speciality is the camel burger. They are surprisingly delicious; the camel meat is minced up with some spices and then cooked over a grill and served hot on bread with grilled onion and lots of salt and cumin.

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+ GO TO THE LOCAL FOOD MAIN PAGE.
+ GO TO THE NEXT ‘LOCAL FOOD’ SECTION: MAIN DISHES.